Description
Creamy, oven-baked mac and cheese loaded with sharp cheddar and mozzarella for the ultimate gooey stretch and golden top.
Ingredients
Scale
- 450 grams elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all purpose flour
- 3 cups whole milk
- 3 cups freshly shredded sharp cheddar cheese
- 1 1/2 cups freshly shredded mozzarella cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions
- Preheat oven to 190 degrees Celsius and lightly grease a baking dish.
- Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente. Drain and set aside.
- In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute until lightly golden.
- Gradually pour in the milk while whisking constantly. Cook for about 5 minutes until the sauce thickens.
- Reduce heat and stir in the cheddar and mozzarella until fully melted and smooth. Add salt, black pepper, and paprika.
- Fold the cooked macaroni into the cheese sauce until evenly coated, then transfer to the prepared baking dish.
- Bake for 20 to 25 minutes until bubbly and lightly golden on top. Let rest for 5 minutes before serving.
Notes
- Use freshly shredded cheese for the smoothest melt and best stretch.
- Let the dish rest before serving so the sauce thickens slightly.
- Add a splash of milk when reheating leftovers to restore creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 7g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg
Keywords: mac and cheese, baked pasta, cheesy casserole, comfort food, mozzarella stretch